NDLI: Dehydration of Malay Apple (Syzygium malaccense L.) Using Ultrasound as Pre-treatment

Content Provider	Springer Nature Link
Author	Oliveira, Francisca I. P. Gallão, Maria I. Rodrigues, Sueli Fernandes, Fabia André Narciso
Copyright Year	2010
Abstract	This work examined the influence of the ultrasonic pre-treatment prior to air drying on dehydration of jambo (Syzygium malaccense L.) also known as Malay apple. This study allowed the estimation of water loss and sugar gain during the pre-treatment and the effective water diffusivity in the air-drying process for jambo subjected to ultrasonic pre-treatment. Results showed that during the ultrasonic treatment, in distilled water, the Malay apples lost sugar, so such a pre-treatment stage can be a practical process to produce dried fruits with lower sugar content. The water effective diffusivity increased by 28.1% (best result) after application of ultrasound, which caused a reduction of about 27.3% in the total drying time.
Starting Page	610
Ending Page	615
Page Count	6
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	4
Issue Number	4
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-04-28
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Syzygium malaccense L. Jambo Drying Ultrasound Optimization Biotechnology Chemistry/Food Science Food Science Agriculture
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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Dehydration of Malay Apple (Syzygium malaccense L.) Using Ultrasound as Pre-treatment